Who can resist a colorful plate filled with a variety of baked veggies and loaded with flavor? Even your pickiest eaters can find their favorites in the blend of veggies for this month’s featured recipe. This Rainbow Veggie Bake is designed as a filling vegetarian dish but could also be served with chicken or steak added.
Kids love helping their parents in the kitchen and this month’s recipe works well with children of all ages.
For little ones, allow them to wash all veggies to help you out. Then, after you have sliced and diced each item, have them layer them on the baking sheet. Remember, there is no right or wrong way to arrange the veggies so they can be creative.
For older children, this recipe requires a lot of knife work and could be a good opportunity to teach knife safety as well as the best ways to cut each different veggie.
Rainbow Veggie Bake
- 1 onion, quartered
- 3 carrots, peeled and sliced
- 1 bunch of broccoli, cut into florets
- 1 carton of cherry tomatoes
- 1 carton of mushrooms, halved
- 1 orange bell pepper, sliced
- 1 bunch of asparagus, cut into bite sized pieces
- 2-3 tbsp Olive oil
- ¼ cup Soy Sauce or Teriyaki sauce
- 1 tbsp Rosemary
- Sea salt and Coarse ground pepper to taste
Have your children help with preparing all veggies for this recipe. You may choose to keep each item separated on a baking sheet or mix them all together into a mixed, colorful masterpiece.
Pre-heat oven to 350 degrees. Line baking sheet with foil for easier cleanup.
Toss veggies in olive oil before putting them on the baking sheet.
Drizzle soy or teriyaki sauce over all veggies. Top with dried rosemary and salt and pepper, as needed.
Bake at 350 degrees for 30 minutes.
Serve over brown rice or quinoa.
This recipe can also be altered to include your favorite veggies. Try blending the favorite veggies of each family member or working with whatever items you already have on hand.